| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Jewish, Afghan, Chicken, Grilled | 1 | Servings |
INGREDIENTS
| 2 | Whole breasts of chicken; cut into 1-in cubes | |
| 1 | md | Onion; sliced thick |
| 1 | tb | Cognac or arak |
| 1/2 | ts | Pepper |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground turmeric |
| 1 | ts | Salt |
INSTRUCTIONS
Kebabs of all types, sizes, and shapes are standard in Afghan cooking for both Jews & Muslims. They are easily assembled and probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, and turning them every now and then. They then wrapped a piece of Afghan bread around skewer and pulled off crisp brown meat. 1. Mix everything together & marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over charcoal for 10 or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood, and a little turmeric in ones morning milk would a provide day of good health. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Recipe by: Mark Copeland Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”